Keto and Low-Carb Zucchini Rolls Recipe

Ingredients

• 2-3 medium zucchinis (depending on size)
• 1 cup ricotta cheese (or cottage cheese)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup cooked and crumbled bacon (optional)
• 1 cup marinara sauce (sugar-free)
• 1 clove garlic, minced
• 1 tablespoon fresh basil, chopped (or 1 tsp dried)
• 1 tablespoon fresh parsley, chopped (or 1 tsp dried)
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Olive oil for brushing

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Zucchini:
   • Use a mandoline slicer or a sharp knife to slice the zucchinis lengthwise into thin strips, about 1/8-inch thick.
   • Lay the zucchini slices on paper towels and lightly sprinkle with salt. Let them sit for 10-15 minutes to draw out excess moisture, then pat them dry.
3. Prepare the Filling:
   • In a mixing bowl, combine the ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, minced garlic, fresh herbs, Italian seasoning, salt, and pepper.
   • If using, add the crumbled bacon or other cooked protein to the mixture.
4. Assemble the Rolls:
   • Spread a small amount of the cheese mixture on each zucchini strip.
   • Roll up each strip and place them seam-side down in a baking dish.
5. Top and Bake:
   • Spoon the marinara sauce over the zucchini rolls.
   • Sprinkle the remaining mozzarella cheese on top.
   • Drizzle with a little olive oil if desired.
6. Bake:
   • Cover the dish with foil and bake for 15 minutes.
   • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
7. Serve:
   • Garnish with extra fresh herbs if desired and serve warm.